Muffuletta Dip is a deconstructed version of that Big Easy favorite. It’s has all the same flavors of the beloved sandwich but now it’s ready to party!! A good friend showed me her recipe for this and I was so impressed that I had to make my own, with a few twists of course. Thanks Karyn!! I loves ya!
If you love those traditional tastes of Louisiana, you will love this dip…perfect for warmer weather and summer pool parties!!
You will need:
1 cup Giardiniera salad
1/2 cup chopped pepperoncini peppers
1 can sliced black olives, drained and diced
1 cup chopped green olives
1 cup diced kalamata olives
4 ounces provolone cheese, diced
4 ounces gouda cheese, diced
1 celery rib, finely chopped ( really small )
1 cup chopped roasted red peppers
1 cup EACH of diced salami, pepperoni and ham
1 tablespoon minced garlic
2 tablespoons olive oil
1/4 cup chopped fresh parsley
French bread crostini
Mix all ingredients in a large bowl in order and stir well. This recipe makes a lot of dip, so a big bowl is a good idea.
Chill at least one hour before serving… I didn’t toast the bread this time, but I think it would be better toasted with butter and garlic.
Keeps in fridge for up to one week and is really good served on a bed of cold lettuce for lunch or supper.
NOTE: I added no salt… the olives and the rest supplied more than enough.